Egg Roll Bowl
User Reviews
5
Egg Roll Bowl
Description
Egg Roll Bowl combines ground pork sautéed with shredded coleslaw mix and carrots in a blend of Asian-inspired sauces to mimic the traditional egg roll contents in a skillet. The ginger and garlic add aromatic depth, while the mixture of soy sauce, hoisin, sweet chili, and sriracha creates a balance of savory, sweet, and spicy notes.
The final dish preserves a slight crispness from the vegetables by cooking them briefly, and is garnished with sesame seeds and green onions to add texture and fresh flavor contrast. Optional crispy wonton strips can provide additional crunch reminiscent of the fried egg roll wrapper.
This bowl is a convenient, deconstructed egg roll option suitable for serving over rice or on its own as a flavorful skillet meal.
Many ingredient substitutions are possible, including different ground meats or vegan alternatives, and sauce adjustments to suit dietary preferences.
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 5 cups coleslaw mix divided
- 2 cups carrot shredded
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce or oyster sauce
- ½ teaspoon sriracha more or less to taste
- sesame seed for garnish, sliced
- green onion for garnish, sliced
- crispy wonton strips optional (see notes)
Instructions
- In a large skillet, add the sesame oil and heat over medium heat.
- Add the ground pork and brown for 5 minutes, crumbling until no pink remains.
- In a small bowl, add the soy sauce, sweet chili sauce, rice vinegar, hoisin sauce, and sriracha.
- Add 4 cups of the coleslaw mix, the shredded carrots, garlic, ginger, and the sauce into the skillet.
- Cook for another 2 minutes or just until the vegetables are warmed through.
- Remove the skillet from the stovetop and add the last of the coleslaw mix.
- Garnish with sesame seeds and sliced green onions.
Notes
- Leftovers keep well in an airtight container refrigerated for 3-4 days.
- Ground pork can be swapped for scrambled eggs in the initial browning step.
- Add vegetables like shelled edamame, red bell pepper, broccoli, or snow peas for variety.
- Other oils such as vegetable, canola, or olive oil can replace sesame oil.
- Ground beef, turkey, chicken, or vegan substitutes like tempeh or shredded tofu can be used instead of pork.
- If coleslaw mix is unavailable, use thinly sliced or shredded cabbage.
- Pre-shredded ginger paste can be used in place of fresh grated ginger.
- Tamari or coconut aminos can replace soy sauce for gluten-free needs.
- Omit hoisin sauce if preferred.
- Adjust sriracha quantity to taste for desired heat level.
- To add crunch, bake wonton strips coated lightly with oil at 400°F for 7-10 minutes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 411kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 789mg | 33% |
| Potassium | 709mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 10787IU | 216% |
| Vitamin C | 37mg | 41% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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